![]() Chili pastes (nam phrik) come in many different regional variations, and they are used to prepare Thai curry pastes (phrik kaeng or khrueang kaeng). Kapi, a shrimp paste, is indispensable for making Thai curry pastes. Another popular sauce is pla ra, an opaque sauce more pungent than nam pla. However, there are many variations of this basic sauce. A sauce used in every region is nam pla, made of fermented fish, usually anchovies. They are usually used as dips for raw vegetables or meat. Pastes and sauces are extremely common in Thai cuisine, and they are part of its unique flavor. The smallest one is the phrik khi nu suan the bigger ones are mostly used as vegetables. Banana flowers, finally, are used in salads or in curries.įive different types of chili are used in Thai cooking the smaller the chili, the hotter the flavor. They can be used for omelets, soups and curries, while banana leaves are mostly used for parcelling up certain kinds of food. ![]() Larb is an elaborate mix of spices that includes cumin, cloves, long pepper, star anise, and cinnamon.Īmong other leaves used in Thai cuisine, we can find the cha-om (acacia leaves). Thai basil is used to add fragrance to green curries, and other common herbs are coriander, spearmint, holy basil, ginger, turmeric, and many more. Kaffir lime leaves are usually combined with galangal and lemongrass, giving the dish a fresh and aromatic flavor. The leaves of the kaffir lime are used in many soups like tom yam or curries from central areas. Almost every dish presents one or more herbs and spices. Herbs and spices are probably the most peculiar feature of Thai dishes. ![]() It was a memorable holiday and we will be back. So, thank you Asia Highlights, Cathy, Tip and tour guides Tanny, Sam and Lisa. I think we would have struggled to resolve the problem by ourselves. The floating houses, railway market and elephant sanctuary were particular favourites.We had one minor glitch with the accommodation in Phuket which was immediately dealt with by Tip. Transport was always ready for us at the agreed time and the drivers were excellent.There were so many highlights enjoyed by all the age groups. Our trip to Thailand comprised three generations of the family, ten people and an age range of 4 to 70 so a potentially difficult brief.Our itinerary over two weeks involved four locations, and a number of different trips and tours.From out arrival at an extremely busy Bangkok airport Asia Highlights were terrific.In each location we were met by a smiling, knowledgeable and professional guide who simply made everything easy and stress free for everyone.Our transportation was clean and comfortable. Noodles, made of rice, wheat and egg, are usually stir-fried or cooked in a soup with toppings of chopped nuts, basil and kaffir lime.ġ0-Day Thailand Rain Forest and Beach Escape: The most common variety is sticky rice, even if in some regions jasmine rice is favored. The most popular type of rice is the long-grain rice, named khao in Thai language. As in other Asian countries, rice and noodles are served as the staple. Thai people aim to prepare a light yet complex and tasty dish where all the different ingredients are harmonized in a perfect way. Fish sauce, made from fermented fish and salt, is the special ingredient to enhance taste.Īn important feature of Thai cuisine is the combination of different flavors, textures, temperatures, and cooking methods in the same dish. Spices like chilli pepper, lemongrass, turmeric, galangal and basil are widely used to create aroma. The sweetness is derived from palm sugar, while the sourness is introduced by lime juice. Almost all Thai cuisine seeks a balance between the four flavors - sweet, sour, spicy and salty, though the balance varies from dish to dish. Thai food is renowned for its quality and diversity - even every street food vendor has its own recipe and delights in his culinary skills.
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